We had a luncheon at church yesterday and since we are currently on a very tight budget I had to come up with something inexpensive but would go a long way. Well, this is what I came up with. I doubled the recipe and it made a huge bunch of potatoes and we will be eating potatoes most of the week!! Thankfully we both like them a lot!!
2 pounds potatoes (the recipe calls for red potatoes but I use whatever I have) cut into bite sized pieces
1 8 oz package of softened cream cheese
1 envelope buttermilk ranch dry salad dressing mix
1 10 3/4 ounce can condensed cream of potato soup
1. Place potatoes in a 3 1/2 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add to potatoes.
2. Cover; cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours. Stir to blend before serving.
Enjoy!!
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